March 7, 2007 10:32pm CST
I have just made my first batch of strawberry jam after our trip to the strawberry farm on the weekend yielded way too many berries for us to eat straight away. It is actually quite yummy so here is the recipe if anyone is interested intrying it yourself. Apparently you can use can berries just as well. INGREDIENTS 2 pounds (910g)fresh strawberries, hulled 4 cups white sugar 1/4 cup lemon juice DIRECTIONS In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate. To test for jelling Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your
8 Mar 07
Thanks for the recipe missy. Next time I pick too many strawberries I will make sure that I have lots of jars or containers and make some jam. I have never tested for jelling so that's another handy tip. I wonder if I could freeze strawberries as we always pick too many!